Yield: 100 portions (4 pans)
Each Portion: 2/3 cup
Temperature: 350 F
Pan Size: 12 x 20 x 2-1/2 inch steam table pan
| Ingredients | Weights | Measure |
|---|---|---|
| NONSTICK COOKING SPRAY | 3/4 oz | |
| PEACHES, CANNED, QUARTERS DICED, DRAINED | 8-1/3 lb | 1 gal |
| BREAD, WHITE, SLICED DAY OLD, CUBED 1/2 INCH | 4 lb | 13-1/2 qt |
| MILK, NONFAT, DRY | 1-5/8 lb | 6-1/4 cups |
| EGG SUBSTITUTE, PASTEURIZED, THAWED | 2-3/4 lb | 5-1/2 cup |
| WATER, WARM | 15 lb | 7-1/2 qt |
| SUGAR, BROWN PACKED | 2 lb | 4-1/3 cups |
| VANILLA, EXTRACT | 2-1/8 oz | 1/4 cup |
| SALT | 7/8 oz | 1-1/3 tbsp |
| CINNAMON, GROUND | 1/4 oz | 1 tbsp |
| GINGER, GROUND | 1/8 oz | 2 tsp |
| CEREAL, GRANOLA, TOASTED OAT MIX LOW FAT | 4 lb | 4-3/4 qt |
- Lightly spray pans with nonstick cooking spray. Place 2 lb (1 qt) peaches and 1 lb (3-1/2 qt) bread in each pan. Mix lightly.
- Thaw egg substitute under constant refrigeration at 42 F. or lower. Reconstitute milk; add egg substitute, brown sugar, vanilla, salt, cinnamon, and ginger to milk; blend thoroughly.
- Pour about 5 lb 7 oz (2-1/2 qt) egg mixture over bread mixture in each pan.
- Evenly distribute 1 lb (4-3/4 cups) granola on top of each pan.
- Bake 50 to 60 minutes or until lightly browned and a knife inserted in center comes out clean. Temperature must reach 145 F. or higher.
- Hold for service at 140 F. or higher.
- Cut 4 x 6.
NOTE:
- 5-1/2 cups chilled reduced cholesterol egg substitute or thawed egg whites may be used for frozen egg substitute.
- In Step 5, if a convection oven is used, bake at 325 F. 30 mintutes or util lightly browned and knife inserted in center comes out clean on low fan, open vent.